*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Delicious! I did make some changes based on some reviews however. I only used 1/2 lb. sausage and 1 bullion cube but doubled the mushrooms. Oh and I also cut down the butter quite a bit to reduce the fat. One thing I'll do different next time is cube the zuccinni; I cut them into strips this time and I thought they were a little too chunky. Definitely a keeper!
This was a good reciepe. I would cut down on the butter next time it was kind of greasy and a bit salty maybe 1 boullion cube would cut it. My husband enjoyed it and definitly wants it again. I also added 8oz. of mushrooms.
Awesome & Easy. I modified the recipe a lot because I didn't have any zuchinni or chicken buillon on hand- but I halved the recipe and used one beef buillon cube and it turned out amazing. I will definately make this again and next time maybe still use just one cube of buillon cause it was fairly salty.
In a word delicious! Here are the alterations I made: - Can use less sausage (I used 1 lb.) - Doubled mushrooms - Added 1 cup chicken stock (adds moisture eliminates need for bouillon with all of its sodium MSG and additives) - Omitted bouillon - Added fresh garlic Yum!!
This was very flavorful although I did add about twice as much butter and wine than the recipe called for as I wanted to make sure there was enough to coat all of the noodles. I also added 2 minced garlic cloves and a little olive oil. Also the mushrooms kind of broke apart when cooking them with the sausage so I couldn't really taste them very much. Maybe next time I will wait to add them until the sausage is browned and crumbled.
My hubby was thrilled there were leftovers! Made some changes because 1) didn't have everything called for 2) suggestions from other reviewers 3) needed to use up some things 4) we prefer robust flavors and 5) I'm ALWAYS short on time. I used some browned venison Italian sausage I always keep in the freezer for quick pizzas and to reduce fat. Likewise I cut butter in half and added 1/4 c. olive oil. Used about 1 tsp. rounded chicken bouillon powder since it is quicker than cubes less sodium and since I didn't have the extra fat to cook the cube. Used cider vinegar and added 2 very large cloves minced garlic. Sauteed briefly with the sausage and 8 oz. of mushrooms. Added 3/4 c. of the pasta water the green onion and about 3/4 lb. cubed zucchini and cooked just until squash began to soften then added 2 c. broccoli florets plus thinly sliced stems and about 3/4 - 1 c. thickly julienned red bell pepper. Mixed about 1 1/2 Tbsp. cornstarch and 1/4 c. water and added it to the rest to make it more "saucey". Cooked just until all vegetables were cooked crisp-tender and sauce was no longer watery. Served it over whole wheat pasta and sprinkled with some sliced black olives chopped fresh basil and crumbled feta cheese. Quick easy and devinely yummy.
Tried this recipe because I had Turkey sausage and zucchini and needed a supper dish everyone rated this one high so I tried it. I was very disappointed. Even with the addition of 4 cloves of minced garlic and some red pepper flakes this was just boring. It was not saucey enough to stick to the pasta and was very greasy. I might try to make a alfredo style sauce with these ingredients along with adding some cheeses just to be able to have a different style of sauce.
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